Sausage Stuffed Portabella Mushrooms with Mozzarella Cheese
Indulge in the savory goodness of Sausage Stuffed Portabella Mushrooms with Mozzarella Cheese—a crowd-pleasing appetizer or satisfying entrée that’s as hearty as it is flavorful. Large, meaty portabella mushroom caps serve as the perfect vessel for a rich filling of golden-browned Italian sausage, aromatic garlic, and herby fresh parsley, bound together with crisp breadcrumbs. Brushed with olive oil and crowned with a blanket of gooey, melted mozzarella cheese, these stuffed mushrooms are baked to perfection for a dish that’s irresistibly satisfying. Ready in just 40 minutes, this recipe is perfect for weeknight dinners or entertaining guests, and it's easily customizable to suit your tastes. Serve warm with a sprinkle of parsley for a sophisticated, low-carb delight that’s sure to impress! Keywords: sausage stuffed mushrooms, portabella mushroom recipe, mozzarella stuffed mushrooms, easy appetizers, low-carb recipes.
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Recipe Information
Ingredients
- 4 large caps Portabella mushrooms
- 2 tablespoons Olive oil
- 8 ounces Italian sausage
- 2 cloves Garlic
- 1 cup Breadcrumbs
- 2 tablespoons Fresh parsley
- 1 cup Mozzarella cheese
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Clean the portabella mushrooms by wiping them with a damp paper towel and removing the stems and gills using a spoon. Set the caps aside.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the Italian sausage, breaking it apart with a spoon or spatula, and cook until browned, about 5-7 minutes. Drain any excess fat.
Finely mince the garlic cloves and add them to the skillet with the sausage. Cook for an additional 1-2 minutes until fragrant.
Remove the skillet from the heat and stir in breadcrumbs, chopped fresh parsley, salt, and black pepper until well-combined.
Brush the mushroom caps with the remaining 1 tablespoon of olive oil and place them on a baking sheet, gill side up.
Stuff each mushroom cap with the sausage mixture, gently pressing it down to pack it in evenly.
Top each stuffed mushroom with a generous amount of shredded mozzarella cheese.
Bake the mushrooms in the preheated oven for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden.
Remove from the oven and let them cool slightly before garnishing with additional parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.9 g | 151% | |
| Saturated Fat | 39.7 g | 198% | |
| Polyunsaturated Fat | 14.8 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 5449 mg | 237% | |
| Total Carbohydrate | 114.2 g | 42% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 22.7 g | ||
| Protein | 94.0 g | 188% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 904 mg | 70% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2698 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
